Sunday Herald Sun - Body and Soul
POTIRON (FRENCH PUMPKIN SOUP)
1/3 cup (80ml) extra virgin olive oil
60g unsalted butter
5 large eschalots, chopped
4 garlic cloves, chopped
2kg butternut pumpkin, peeled, seeds
removed, cut into 1.5 cm cubes 6 cups (1.5L) milk
1/3 cup (80ml) crème fraîche, whisked
1 bunch chives, snipped
Crusty baguette, to serve
Place oil and butter in a large saucepan over medium heat. Add the eschalot and garlic, and season with salt. Cook, stirring, for 4-5 minutes until softened. Add the pumpkin then cover and sweat, shaking pan occasionally, for 8-10 minutes.
Pour in the milk and season with salt and pepper. Bring to the boil, then reduce heat to low and simmer for 15-20 minutes, until the pumpkin is tender.
The milk will curdle, but will come back together when you blend the soup.
Being mindful of the heat, carefully transfer the pumpkin mixture into a large blender and whiz until smooth and thick.
Season to taste. Return the soup to the pan and keep warm until needed.
Ladle soup into bowls, top with a scoop of crème fraîche, and sprinkle over chives and some freshly ground black pepper.
Serve immediately with a crusty baguette on the side.